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目的:建立百合知母汤中知母黄酮类成分芒果苷、皂苷类成分知母皂苷A3,百合酚类成分咖啡酰基甘油酯、皂苷类成分麦冬皂苷D’质量控制方法。方法:采用HPLC-DAD分析方法,依利特Hypersil ODS色谱柱(4.6 mm×250 mm,5μm),以乙腈-0.1%磷酸水溶液为流动相梯度洗脱,流速1 mL.min-1,检测波长芒果苷为258 nm,知母皂苷A3为191 nm,咖啡酰基甘油酯为310 nm,麦冬皂苷D’为200 nm,柱温25℃。结果:芒果苷,咖啡酰基甘油酯,知母皂苷A3,麦冬皂苷D’分别在0.228～1.14,0.072～0.576,0.069 25～0.554,0.101～0.505 g.L-1线性关系良好;平均回收率分别为98.97%,99.32%,97.65%,96.67%。芒果苷的定量限为0.912 mg.L-1,检测限为0.456 mg.L-1;咖啡酰基甘油酯的定量限为1.44 mg.L-1,检测限为0.36 mg.L-1;知母皂苷A3的定量限为5.54 mg.L-1,检测限为1.85 mg.L-1;麦冬皂苷D’定量限为3.16 mg.L-1,检测限为1.06 mg.L-1。结论:3批样品含量测定结果表明,该方法简便、准确,可用于百合知母汤中芒果苷、咖啡酰基甘油酯、知母皂苷A3和麦冬皂苷D’的含量测定,亦可作为百合知母汤质量控制方法之一。
OBJECTIVE: To establish a quality control method for the flavonoids of mangosteen, saponins, timosaponin A3, lactoferrin and saponins of Radix Aconiti Lateralis Preparata. Methods: The HPLC-DAD method was used to elute Hypersil ODS column (4.6 mm × 250 mm, 5 μm) eluting with acetonitrile-0.1% phosphoric acid aqueous solution with a flow rate of 1 mL · min- Glycoside was 258 nm, timosaponin A3 was 191 nm, caffeoyl glyceride was 310 nm, Ophiopogon japonicoside D ’was 200 nm and the column temperature was 25 ℃. Results: The linear relationships of mangiferin, caffeoylglyceride, timosaponin A3 and Ophiopogon japonicus saponin D were good at 0.228 ~ 1.14,0.072 ~ 0.576,0.069 25 ~ 0.554,0.101 ~ 0.505 gL-1, respectively. The average recoveries were 98.97%, 99.32%, 97.65%, 96.67%. The limit of quantification of mangiferin was 0.912 mg.L-1, the limit of detection was 0.456 mg.L-1. The limit of quantification of caffeinated glycerides was 1.44 mg.L-1 with the detection limit of 0.36 mg.L-1. The limit of quantification of saponin A3 was 5.54 mg.L-1, the limit of detection was 1.85 mg.L-1. The limit of quantification of Radix isatidis was 3.16 mg.L-1 with the detection limit of 1.06 mg.L-1. Conclusion: The determination results of three batches of samples show that the method is simple and accurate and can be used to determine the contents of mangiferin, caffeoyl glyceride, timosaponin A3 and mirabilis saponins D ’in Lily Zhimu Decoction. One of the methods of quality control of soup.